BOATHOUSE BITES & BEER

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed Quat dispensing system at 0 ppm. PIC requested maintenance for repair to system, facility to manually mix quat sanitizer until repairs are made. VR within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed mozzarella cheese held on time without time being recorded on TPHC log. CDI-PIC placed cheese back into RIC to cool down, cheese was at 43F-45F and was recently set out within the last hour.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Prepped hot dogs for corn dogs cooling in reach in cooler. Reach in cooler was not cold enough and did not have sufficient air flow to meet cooling parameters, CDI - Moved to reach in freezer for proper cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improper cooling method of hot dogs observed.CDI - See # 20 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.14 Post a handwash sign at each handsink. Observed handwash sink by 3 compartment sink without a handwash sign.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ladles, scoops, and metal containers that are sticky to the touch. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucet without using a clean barrier. CDI-EHS provided education for employee and hands were rewashed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside soda nozzles.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC, but did not have written procedures available upon request. CDI-PIC filled out new TPHC procedure during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest behind fryer. PIC discarded pest.

4-501.11 Maintain equipment in good repair. Observed small holes in 3 comp sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles and sides of RIC and RIF with large amounts of build up and sticky to the touch.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large trash can blocking the only hand sink. CDI - The trash can was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans, stored as clean, with sticky residue still present on the surface. CDI - Pans were moved to the 3 compartment sink to be washed again.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle in direct contact with ice inside ice bin. CDI - The ice scoop was removed.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items removed from original packaging and not stored inverted to prevent contamination. CDI - Items were inverted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hot dogs in cold well at 56F. CDI: hot dogs moved to reach-in freezer to cool down.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in one bucket at 0ppm. CDI: bucket dumped and refilled with proper concentration.